Dessert, Egg Recipes

Boozy bundt cake soaked in an apricot-rum glaze that seeps into every crumb. A showstopper dessert that tastes fancy but starts with a box mix.

Dense, moist pound cake loaded with Granny Smith apples, flaked coconut, and chopped pecans. No mixer needed. Bake in a tube pan for 80 minutes of pure comfort.

A unique applesauce cake baked directly in sterilized canning jars, creating shelf-stable gifts that can be sealed and stored at room temperature.

Twice-baked Jewish cookies studded with melty semi-sweet chocolate chips that turn crispy on the outside and stay tender inside. Simple ingredients make 2 dozen crunchy biscotti-style treats.

No-bake chocolate cheesecake with a chocolate-cocoa biscuit crust, a cloud-light filling of bittersweet chocolate, whipped cream, and folded egg whites, crowned with toasted pecans.

Southern Confederate pie with a buttery lemon custard filling baked low and slow until golden. Six eggs, six lemons, and a whole lot of old-fashioned charm.

Chocolate buttermilk sheet cake with rich cocoa icing poured on while still hot. A classic potluck crowd-pleaser that bakes in under 25 minutes and feeds a big group.

Cream cheese tiramisu skips the pricey mascarpone for a no-bake Italian classic: ladyfingers soaked in strong coffee and Kahlua, layered with a sweet cream cheese filling and dusted with cocoa.

Classic French silk chocolate pie with a rich, mousse-like filling of creamed butter, sugar, melted chocolate, and eggs beaten to silky perfection. No baking required for the filling.

Old-fashioned currant pound cake with mace, lemon extract, and 9 eggs folded in as stiffly beaten whites. No leavening needed. Dense, buttery, and studded with dried currants.

Old-fashioned icebox cookies with cardamom, cinnamon, lemon juice, and chopped nuts. Slice-and-bake dough that refrigerates overnight or freezes for weeks. Paper-thin and crispy.

Jellyroll layer cake with spiced sponge strips rolled into a spiral and frosted with English toffee icing. Looks like a regular cake but slices reveal vertical swirl layers.

Jewish apple cake baked in a tube pan with layers of cinnamon-sugar Granny Smith apples and a moist oil-free batter made with applesauce and orange juice.

Lard cake creams pure pork lard with sugar, then folds in beaten egg whites and evaporated milk for a tender, old-fashioned vanilla cake. Vintage pioneer-era recipe.

Linda's fruitcake: brandy-soaked dates, citrus peel, raisins, almonds, and cherries folded into a spiced batter with a pineapple jam layer. Wrapped in brandy-soaked cheesecloth to age.

Italian layered sponge cake with rum, custard cream filling, coffee zabaglione buttercream, walnuts, and chocolate-dipped almonds. An elegant multi-component dessert.